Jane Evans Bonacci The Heritage Cook

WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

Some comments made by readers …

... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

Favorite Publications

Barbecued shrimp is a real treat. I think they are the perfect appetizer for parties and everyone loves them! They are quick to prepare and cook in only a couple of minutes so dinner can be on the table in under 30 minutes. They are versatile and can be prepared in a wide variety of ways. Steamed, grilled, sautéed, or deep-fried, I love them any way I can get them!

This week’s Chocolate Monday recipe is a fun Italian treat. When I married my Italian husband, I had never made this dessert and I knew I had to learn how. Now it is one of my favorites. Not nearly as challenging as I thought it would be, you will discover how easy it is to make. The name is usually mispronounced, but after Monday, you’ll know the right way to say it, LOL!

When I was visiting my friend Becki in San Diego, California many years ago, the one thing she insisted I had to eat was fish tacos. I had never had them and couldn’t wait for my first taste. We drove around and around, looking for a specific restaurant. I’m not sure we ever found the right one, but we finally stopped at Alberto’s and ordered tacos with “green stuff” aka guacamole. One bite and I was hooked. Continue reading →

Cupcakes seem like the perfect dessert. Small and easily transported, they work for children’s birthday parties or wedding receptions and they have built-in portion control! Cupcake shops are popping up everywhere, and I am thrilled. I love stopping in and instead of being limited to just one flavor, I can pick several. If I’m having friends over for dinner, I can offer them an assortment of desserts. I like variety and cupcakes are perfect for that! Continue reading →

Most people I know are scared of making pie. But when you think of the 4th of July desserts, what is more all-American than Apple Pie! Well, I’ve got the answer you’ve been waiting for … Apple Crisp! You shouldn’t have to worry about dessert when you’ve got a bunch of people coming over. A crisp is a fruit dessert with a sweet crumbled topping, similar to a streusel. It’s an apple pie without a crust!

One of the tricks to a perfect apple pie (or any apple dessert for that matter) is a blend of apples. Some turn mushy when you bake them and others hold their shape. A mixture of the two gives you the best filling with great flavor and texture. Unlike a pie, this dessert holds up well and can be baked ahead. Equally good at room temperature as it is hot, this is good to take to parties or on picnics.

If you are hosting a barbecue for friends or having a quiet dinner with your family, here are some recipes that are guaranteed to please everyone! I like to take advantage of the grill when I’m cooking, and make a combination of foods so my guests have choices. Some of my favorites are lemon-thyme chicken, marinated flank steak, and Italian sausages. If there are children coming add hamburgers or hot dogs to the menu. Marinating helps keep meats juicy and tender. The simplest marinade of all is Italian salad dressing! Place your meats in a plastic bag, pour in some dressing and refrigerate for 30 to 60 minutes. That’s it – the easiest and tastiest food you’ve ever barbecued!

Grilled fruits and vegetables are excellent paired with meats. My favorites are pineapple, corn on the cob, onions, and peaches or nectarines. Halve or cut into thick slices, brush both sides with vegetable oil and grill until lightly browned. Watch out, they can burn easily because of the natural sugars. Shuck the corn, discarding the husks and silks. Place the raw corn directly on the oiled grill and cook for a few minutes or until lightly charred. Serve with melted butter.

When I was growing up I never liked potato salad. I don’t know why because I loved potatoes made every other way. Being Irish, they are one of my favorite food groups, LOL! So it wasn’t until I was in college and visiting a friend’s house that I discovered how much I had been missing. My friend’s mother made us potato salad and I fell in love! It was so simple and easy to make, and SO much better than any store-bought versions I had tried. I asked her to make it for me every time I visited, and it became a joke that she had to stock up on potatoes the moment she heard I was coming.